Sugar-Free Layered Pumpkin Cheesecake
Sugar-Free Layered Pumpkin Cheesecake is so creamy and delicious that you’d never guess this is low in carbs.
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If I had to pick one recipe that symbolizes Thanksgiving, for me it would be this Sugar-Free Layered Pumpkin Cheesecake. For years I called this Low-Sugar Pumpkin Cheesecake and made it with sweetener combined with a very small amount of brown sugar, but now that I’ve discovered Golden Monkfruit Sweetener (affiliate link) I’d definitely use that and skip the brown sugar! Either way you make it, this layered pumpkin cheesecake is a perfect Thanksgiving dessert for anyone who’s watching their sugar intake.
I like to make the cheesecake in a Springform Pan (affiliate link) and I made it in two different-sized pans, so choose which version you’d like and the size of pan for this tasty Thanksgiving favorite! And for anyone who is still narrowing down the menu options for the big day, I am reminding you about this tasty layered cheesecake for this week’s Friday Favorites post!
What ingredients do you need for this recipe?
- cream cheese
- sweetener of your choice
- Vanilla extract
- eggs
- canned Pumpkin Puree (affiliate link) (not pumpkin pie filling)
- ground cinnamon (affiliate link)
- apple or pumpkin spice mix (affiliate link)
- Optional: whipped cream
Can you make the Layered Pumpkin Cheesecake with Greek Yogurt?
I haven’t ever made this with all Greek Yogurt, but I did make it with partly Greek Yogurt when I first tried the recipe.
What if you don’t have a Springform Pan?
The biggest advantage to using a Springform pan is that it’s so easy to remove the finished cheesecake. But if you don’t have a Springform Pan and don’t want to buy one (and don’t care if the finished cheese cake looks quite as perfect when it’s removed from the pan) you can make this in a cake pan.
Want more ideas with pumpkin?
Check out My Favorite Pumpkin Recipes if you’re a fan who never gets too much pumpkin!
How to Make Sugar-Free Layered Pumpkin Cheesecake:
(Scroll down for complete recipe with nutritional information.)
- I tested the recipe with both a 9-inch Springform Pan (affiliate link) and a 7-inch Springform Pan, (affiliate link) and both worked fine (although I prefer the thicker cheesecake with the smaller pan.)
- I used a Greek yogurt and cream cheese combination when I first made this, but now I’d probably just use cream cheese. Use any cream cheese product you prefer.
- Beat the cream cheese with the vanilla and the sweetener(s) you’re using.
- Then add the eggs one at a time and beat until combined.
- Measure one cup vanilla cheesecake mixture and spread it in the bottom of the Springform Pan of your choice.
- Then mix the canned pumpkin and spices into the remaining batter and spread the pumpkin cheesecake layer over the vanilla layer
- Bake the cheesecake in a preheated 325F/170C oven for 35-45 minutes. (It will be a shorter time for the thinner cheesecake, but I cooked it the whole 45 minutes for the thicker one.)
- Cheesecake is done when the center seems set.
- Let cool, then chill for several hours or overnight.
- The last two photos above show my two versions. First is the with the thinner cheesecake made in a 9 inch Springform Pan and the last photo is the thicker one made in the 7-inch Springform Pan.
- Needless to say, both versions tasted great, and this is definitely one of my favorite Thanksgiving treats!
More Pumpkin Cheesecake or Pumpkin Desserts with Less Sugar:
Sugar-Free Pumpkin Cheesecake Pie
Low-Sugar Pumpkin Apple Crumble
Sugar-Free Layered Pumpkin Cheesecake
Make Sugar-Free Layered Pumpkin Cheesecake with all sweetener or use a a tiny bit of brown sugar if you prefer for a layered pumpkin cheesecake that's still very low in sugar!
Ingredients
- 2 packages (8 oz. each) cream cheese
- 1/2 cup Golden Monkfruit Sweetener (see notes)
- 2 tsp. Vanilla extract
- 2 eggs
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 tsp. ground cinnamon
- 1/2 tsp. apple or pumpkin pie spice
- Optional: whipped cream for serving
Instructions
- I like this best made in a Springform Pan (affilate link). Use a 9-inch Springform Pan for a thinner cheesecake or a 7-inch Springform Pan for a thicker one.
- Preheat oven to 325F/170C.
- In large bowl combine softened cream cheese, sweetener(s) of your choice, and vanilla. Beat with electric mixer until smooth.
- Beat in eggs, one at a time.
- Remove one cup of batter and spread into bottom of Springform Pan.
- Add pumpkin, cinnamon, and pumpkin or apple pie spice to remaining batter and stir until blended.
- Carefully spread pumpkin layer over first layer in the crust.
- Bake in preheated oven 35-45 minutes, or until center is barely set. (Use shorter baking time for a thinner cheesecake, but if you make the thicker one it will probably need the whole 45 minutes.)
- Allow the cheesecake to cool; then chill several hours or overnight.
- Cut into eight pieces and serve with whipped cream if desired.
- This will keep for a few days in the fridge, but you probably won’t have any leftovers.
Notes
I love Golden Monkfruit Sweetener (affiliate link) for baking and now that I've discovered that I'd just use 1/2 cup of that for a sugar-free version of this recipe. But you can also use 1/4 cup sweetener and 1/4 cup brown sugar for a low-sugar version.
Nutritional information is calculated for the sugar-free cheesecake.
This recipe originally from AllRecipes with adaptations by Kalyn.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 231Total Fat 21gSaturated Fat 12gUnsaturated Fat 6.6gCholesterol 104mgSodium 197mgCarbohydrates 6.3gFiber .6gSugar 4.1gProtein 5.2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pumpkin has some carbs, but this Sugar-Free Layered Pumpkin Cheesecake made with Golden Monkfruit sweetener calculates to 6.3 carb and .6 grams of fiber. That’s based on 8 servings, which would be a small serving for some people so adjust accordingly. If you used sweetener and low-fat cream cheese this would be phase 2 or 3 for the original South Beach Diet.
Find More Recipes Like This One:
Use Dessert Recipes for more ideas like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
A variation of this recipe was first posted in 2006. It has been a work-in-progress since then and I have updated the recipe quite a few times when I found better sweeteners or finally got smart enough to make it in a springform pan. The recipe was last updated with more information in 2022.
65 Comments on “Sugar-Free Layered Pumpkin Cheesecake”
Thanks. I have a type 1 diabetic grandson and need recipes like this!!
What is the crust? It’s not in the recipe.
There is no crust. The bottom layer is a layer of white cheesecake.
I’m so glad it’s helpful for you!
That was amazing!
So glad you enjoyed it!
Hi! So I tried this last week to practice before Thanksgiving. It tasted delicious! I’m wondering if anyone has doubled the recipe to make a larger/thicker cake? If so how long did you bake it?
Glad you liked it. I haven’t ever doubled the recipe so I can’t help with that.
I made this with an oatmeal coconut crust. I saw a few remarks regarding how little sweetness. I used unsweetened coconut, but I used brown sugar blend by trivia to sweeten the crust. Cooling as I post this. The crust tasted great, I baked it before I poured the cream cheese into it. .
That sounds like a good option for people who want a crust.
Made this 3 years ago and everyone loved it. Thinking of doing again but increasing the recipe by half to make a 3rd layer in a 9″ spring pan. Your thoughts, suggestions are appreciated.
I like that idea a lot. But I am not great at baking at all and I’m afraid I don’t really have any suggestions on how to do it, sorry!
Do you use parchment paper in the pan for the pumpkin cheesecake?
No, I haven’t ever used parchment in the springform pan.
Many Thanks for posting this recipe, I will must try to home. I hope you will upload more this type of recipes.
Glad you like it. Desserts are definitely not my specialty but I’m working on a few right now.
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Do you cool it in the pan?
Yes, you chill it in the pan. I cover with cling-wrap while it chills.
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Look delicious. you make that with a simple step. i hope i can make it at my home, so i can served it to my family. thanks for sharing
I haven't made it with sugar.
Hello! I am a gastric bypass patient and cant have alot of sugar with out feeling yucky. I am excited to try to use this recipe. I also do not care for artificial sweeteners at all. I was wondering if you have omitted the artificial sweeteners and just used sugar? If so how did it taste? I want to make this for Thanksgiving but dont have time to make one and try it out before hand. Thanks!!
Hello Anonymous,
I had gastric bypass surgery in 2003. I also feel really bad if I happen to get too much sugar by mistake. I would look into Splenda Brown Sugar Blend to replace the brown sugar in this recipe. Also, I’ve had good luck replacing ALL the sugar with some kind of powdered sweetener.
Yes, I give that suggestion in the recipe to use all sweetener. And did you see my suggestion for using Golden Monkfruit Sweetener to replace the brown sugar? I would prefer that over the Splenda blend.
Always love the idea of making desserts that little bit healthier. After a huge Thanksgiving meal, this would be the perfect dessert 🙂
Thanks Catherine. We have definitely enjoyed it.
This cheesecake really tastes good!
Hi Kalyn – I'm GF/Sugar-Free and interested in trying this out. Do you think using liquid Stevia would off the measurements of sugar? Also, can I use a Pyrex pie dish with a crust instead of spring form? If so, what do you recommend time/temp?
I've never cooked with liquid Stevia, but I am doubtful you can substitute it here without making the cheesecake too runny. You could definitely use granulated Stevia though. Should be no problem making it in a pyrex pie dish; I don't think the cooking time will be much different, just keep an eye on it the last few minutes.
Rachel, so glad you enjoyed it!
great idea to use stevia!
Dina, glad you like it. I think the version with Stevia + sugar has the best flavor (of course!) but I've made it with all Stevia as well.
I want to make this now and freeze for Thanksgiving, any advice?
I haven't frozen it so I can't really guarantee how it will work. I know cheesecake is often frozen though, so I'd assume it will work. I know you can keep it in the fridge for several days.
Thanks so much for the reply 🙂 I have been reading up on freezing, I will go ahead and give it a try. Finally making one tomorrow!
Ok, that's it, I'm making pumpkin cheesecake this weekend! I have been dreaming (seriously, I did 🙂 ) about making one with those triple ginger snaps from Trader Joes as the crust…now I have the perfect recipe to go with!
Thanks, Kalyn!
Alissa
Alissa, that sounds good!
What is the carb count of this recipe, can't find it?
I don't count carbs, but there's a link after the recipe for Calorie Count where you can enter the recipe and it will calculate it for you.
Lovely cheesecake ,cute clicks,will try this low fat version
Thanks, glad you like it!
Hi Kalyn,
I make a similar low fat pumpkin cheesecake for Thanksgiving but I think I'll be switching it up and trying yours! Love the layering.
What electric mixer brand do you have or recommend?
Sarah
Hi Sarah. I like the layering too, although I think this would be good if you just mixed the pumpkin into the whole thing as well. I have a Sunbeam mixer, but truthfully I think they're pretty standard. I wouldn't spend a lot of money on one (I think mine was about $15 on sale!)
Very nice, Kalyn. Our family tends to have dessert with less sugar. This is exactly what we want.
Thanks Christine; hope you enjoy it.
Luana, so glad you liked it. Now I'm wondering why I never tried this with sweet potato; must try that sometime.
Kalyn, this was really great. I made a crust with almond flour to keep the carbs down. I made it with sweet potato instead of pumpkin. I bought the yellow sweet potatoes by mistake, so it didn't have the visual impact that the orange ones would have, but the flavor was spot-on. Thanks!
Lisa, thanks for that nice review of this recipe. So glad you enjoyed it and hope the blog will be helpful when you're baking for your sister.
Hi, Kalyn! Just found your site while looking for desserts to make lower on the glycemic index. I am avid baker and my sister and I (we live together) are both diabetics. She has been on me about making so many desserts-but that is how I relax! I made this layered cheesecake last nite….and we LOVED it! Thank you so much! I am often on the anti-Splenda band wagon, but do have some and used it in this and it was delicious! Thanks also for the review on Stevia in the Raw. I have been using Truvia and such for awhile, but sometimes taste the bitterness. I will definitely be trying Stevia in the Raw! Great site! Can't wait to try more recipes!
This pumpkin pie was delicious! My family loved it too. Thanks for your wonderful recipes. Because of your site, my family is eating very healthy. Almond flour is a wonderful product too. Thanks for pointing out that we can get it in Utah. I run up to Honeyville in SLC once a month now. 🙂 Tam
Thanks Kara, so happy to hear that. And I agree, I'd eat this cheesecake any time of year!
Hi Kalyn,
Your blog has single handedly made it possible for me to be successful on the South Beach diet, and I want to THANK YOU for taking the time to post amazing recipes. Since it's Valentine's Day, I decided to make the pumpkin cheesecake even though it's traditionally more of a Fall treat. We think it's AH-MA-ZING!!!
Thanks again!
Kara
Terri, it really is 1/2 cup pumpkin, mixed with half the cheesecake batter. Did you forget to divide the cheesecake batter? That’s the only thing I can think of.
Hi Kalyn,
I don’t know if you’ll see this comment since this is an old post, but I made this and it is super delicious. However, I must have done something wrong because my pumpkin layer was not very thick and did not cover the cream cheese layer. It doesn’t seem as though 1/2 cup of pumpkin is enough. Did I read that wrong? Any advice?
Terri
I tried this tonight for one of the desserts and loved it! Thanks for the great recipe.
So I made this again this weekend for some of my wife’s family who were over to watch a football game. They loved it and I put Cool Whip Free on it. Delicious. If anyone hasn’t tried this they’re missing a really yummy dessert. Only problem is it’s addictive. Have to be careful or I could eat the whole pie.
Do you know, this October’s trip to the USA was the first time I’d ever tasted a pumpkin cheesecake? Scandalous, I know! Definitely want to bookmark and try this one 🙂
Looks delicious, cooking with pumpkin is a new thing to me so never made any cake with it yet… I will definitely give a try this recipe 😉
Have a nice weekend, Margot
Sometimes I feel such the odd man out since I love pie but so many times the crust is just better left off.
Somehow pumpkin cheesecake is such a natural. This is lovely.
Elaine, thanks for the nice feedback. I also adored this recipe, in fact I’m making it this year for the Thanksgiving dinner I’m going to at my sister’s house. (And I can definitely relate to spending hours reading blogs and saving recipes! But isn’t it so much fun!)
Hi, Kalyn, not sure if you will see this comment as it is almost a year since the original post, but here goes. I was looking for something to make for Thanksgiving dessert, but did not want to make the “usual” pumpkin pie. Last year, a restaurant near where I used to live made an amazing pumpkin cheesecake pie. It was completely blended, no separate layer of cheese but the recipe I found for one similar just didn’t do it for me. My favorite dessert is cheesecake, my Mom’s version with layer of cream cheese then a layer of sour cream. Totally delish, now I am craving! ;~)
In any case, your recipe sounded like it fit the bill, so made it last night to try tonight, a test run, so to speak.
Well, both my Mom and Dad thought it was great, I was more along the lines of “this is one of the best things I have ever eaten”!
Thanks so much for your blog, I look forward daily to reading, in fact, seem to spend a good portion of my time online reading the blogs I subscribe to then adding recipes to my virtual recipe box.As bad as I used to be what with saving all those torn from magazines in numerous manila file folders, filling all those hanging files to bursting. I am sure you can relate.
Take care,
Elaine
Anonymous, thanks for the tip. We do have a Wild Oats right by my house so I’ll go there today. I didn’t think of looking there. (Salt Lake is getting a Whole Foods store soon – I’m very excited!
Hi Kalyn,
If you have a Wild Oats or a Whole foods nearby, ask them to order whole wheat phyllo! I think it’s from Fillo Factory.
I’m kind of surprised that no one has noticed that the carb count on the AllRecipes post is higher than what I listed for the full sugar version. Just in case someone does notice, I added up the carb counts on the packages of the ingredients I used and then divided by eight for eight servings. Remeber I skipped the whipped topping which does have carbs. I think various brands of things like canned pumpkin can be different, and I always choose the one with the least carbs when I’m shopping. I’m confident that my numbers are correct for the brands I used. I used Libby canned pumpkin if anyone is interested.